Pecan Chicken Casserole Recipe

Pecan Chicken Casserole Recipe
Photo by: Taste of Home
Rating

83% would make again

I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa

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  • 12 Servings
  • Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 3/4 cup finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/3 cup canola oil
  • FILLING:
  • 4 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 cup chicken broth
  • 4 cups diced cooked chicken
  • 1/2 cup finely shredded cheddar cheese
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 1/4 teaspoon dill seed
  • 1/8 teaspoon hot pepper sauce

Directions

  • In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. baking dish. (Crust will be crumbly.)
  • Bake at 350° for 10 minutes or until lightly browned.
  • In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture.
  • Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 383 calories, 28 g fat (9 g saturated fat), 143 mg cholesterol, 362 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.

Pecan Chicken Casserole published in Taste of Home February/March 2004, p37

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Reviews for Pecan Chicken Casserole (2)

Pecan Chicken Casserole Recipe

Pecan Chicken Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on May. 17, 2009 by blanquitanation

I replace the dill with celery salt. Seriously awesome! Rave reviews from all who partake! :)

Reviewed on Feb. 23, 2009 by blanquitanation

I like to use at least 50% more nuts and cheese for the crust; this makes it taste really great!

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